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Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 27, 2014

Enchileftovers

It’s so satisfying to successfully transform unappetizing
leftovers into a great meal, and enchiladas are a great way to do it. Whether its veggies, steak, chicken, burger,
or rice I start by sautéing a chopped onion with some garlic, cilantro,
jalapeno, salt, pepper, and chili powder before adding a drained can of black
beans and cooking on low heat for five minutes.
Preheat your oven to 350 then cover the bottom of a baking dish with
some enchilada sauce right out of the can to keep your corn tortillas from
sticking. One by one fill each tortilla
with your chopped leftovers along with a spoonful of your black bean mixture,
roll, and place in the baking dish seam side down. When you’ve filled them all cover with the
remaining enchilada sauce, a generous heaping of shredded cheese, and bake uncovered
for thirty minutes. They make great
leftover leftovers as well.